Monday, February 27, 2012

Coconut-Lime Chicken Noodle Soup

So last night I tried this recipe from the current issue of Everyday Food.  It was a sort of Thai coconut chicken soup.  The husband loved it, I liked it because of the slight sweetness from the coconut milk, and my daughter liked the noodles. It was extremely easy and quick (took about 40 minutes until it was in the bowls).  Here's the finished product:

I used Thai Kitchen coconut milk (1/2 regular and 1/2 lite to lower the fat):

I think that mentioning the brands I used is important because your results may vary when using a generic or store brand product. 

End result, would I make it again?  Yes.  Would your family like it?  Probably. Leave the jalapenos as a garnish, like I did, as most younger kids wont enjoy them!

I couldn't find the link online to the recipe yet, so here it is:

Coconut-Lime Chicken Noodle Soup
6 oz. dried flat rice noodles
3 1/2 c. chicken broth
2-inch piece peeled fresh ginger, cut into 1/4″ rounds
1 can (13.5 oz.) unsweetened coconut milk
3/4 lb. boneless, skinless chicken breast, thinly sliced
6 T. lime juice (about 3 limes)
3 T. fish sauce
2 t. light brown sugar
1 jalapeno, thinly sliced
3/4 c. packed fresh cilantro leaves

1. Soak rice noodles according to package instructions. Drain.

2. In a large pot, bring broth and ginger to a boil over high heat. Reduce heat to medium, cover, and simmer 10 minutes.

3. Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 c. cilantro; cook one minute. Stir in noodles and serve immediately, topped with 1/4 c. remaining cilantro.

Serves 4
per serving: 328 cal, 16 g fat (13 g sat fat), 19 g protein, 29 g carb, 2 g fiber

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